Citrus mitis essential oil with bacteria-inhibiting activity and preparation method and application thereof

A technology for bacteriostatic activity and tangerine essential oil, applied in the field of essential oil application, can solve the problems of less essential oil of four seasons tangerine and very limited biological activity research, and achieve the effects of simple extraction process, shortening heating time and lowering heating temperature.

Inactive Publication Date: 2017-11-03
ZUNYI MEDICAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are very few studies on the essential oil of Sijiju, and the only studies are mostly

Method used

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  • Citrus mitis essential oil with bacteria-inhibiting activity and preparation method and application thereof
  • Citrus mitis essential oil with bacteria-inhibiting activity and preparation method and application thereof
  • Citrus mitis essential oil with bacteria-inhibiting activity and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: a kind of preparation method of the quince essential oil with antibacterial activity comprises the following steps:

[0026] Step 1: Collect fresh Siji tangerine leaves, wash them, pass through distilled water, dry them at room temperature, and pass through a pulverizer to obtain 900.110 g of powder.

[0027] Step 2: Divide orange leaf powder into 5 parts on average, distill it for 5 times, and prepare it under the conditions of material-to-liquid ratio 1:3, temperature 100°C, and time 60 min by steam distillation to obtain 2.535 g of light yellow transparent essential oil, ρ 叶 =.0.881g / ml, the extraction rate was 0.28%. Sijiju essential oil extraction rate (%)=(quality of essential oil / quality of raw material)×100%.

[0028] Step 3: Use filter paper sheet agar diffusion method, draw 10 with a sterile pipette gun 6 200 μl of cfu / ml suspension was spread evenly on the nutrient broth solid medium plate. Take 10 μl of Sijiju orange leaf essential oil and g...

Embodiment 2

[0030] Embodiment 2: a kind of preparation method of the quince essential oil with antibacterial activity comprises the following steps:

[0031] Step 1: Collect fresh green tangerine peels, wash them, pass through distilled water, dry them at room temperature, and grind them to obtain 900.007 g of powder.

[0032] Step 2: Divide green bark powder into 5 parts on average, distill it for 5 times, and prepare it under the condition of material-to-liquid ratio 1:3, temperature 100°C, and time 60 min by steam distillation to obtain 9.546 g of colorless and transparent essential oil, ρ 青皮 =0.817g / ml, the extraction rate was 1.06%.

[0033] Step 3: Use filter paper sheet agar diffusion method, draw 10 with a sterile pipette gun 6 200 μl of cfu / ml suspension was spread evenly on the nutrient broth solid medium plate. Take 10 μl of quaternity orange peel essential oil and gently absorb it on a sterilized filter paper (6 mm), put the filter paper lightly on a plate containing bacteri...

Embodiment 3

[0035] Embodiment 3: a kind of preparation method of the quince essential oil with antibacterial activity comprises the following steps:

[0036] Step 1: Collect fresh Siji tangerine yellow peel, wash it, pass through distilled water, dry it at room temperature, and get 900.108g of powder through a pulverizer.

[0037] Step 2: Divide the wampeskin powder into 5 parts on average, distill it for 5 times, and prepare it under the conditions of a material-to-liquid ratio of 1:3, a temperature of 100°C, and a time of 60 minutes by steam distillation to obtain 7.203 g of colorless and transparent essential oil, ρ 黄皮 =0.816g / ml, the extraction rate was 0.80%.

[0038] Step 3: Use filter paper sheet agar diffusion method, draw 10 with a sterile pipette gun 6 200 μl of cfu / ml suspension was spread evenly on the nutrient broth solid medium plate. Take 10 μl of Siji orange yellow peel essential oil and gently absorb it on a sterilized filter paper (6mm), put the filter paper lightly on...

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Abstract

The invention discloses a citrus mitis essential oil with bacteria-inhibiting activity. The citrus mitis essential oil is respectively prepared by leaves, green peels or yellow peels of citrus mitis. The citrus mitis essential oil is prepared by the following steps of 1, collecting the leaves, green peels or yellow peels of citrus mitis, and respectively crushing; 2, under the conditions of material and liquid ratio of 1/5 to 1/3 and distilling time of 50 to 70mins, using a water steam distilling method to respectively extract citrus mitis leaf essential oil, citrus mitis green peel essential oil or citrus mitis yellow peel essential oil. The citrus mitis essential oil has the advantages that the citrus mitis essential oil is developed and applied as a natural plant bacteria-inhibiting agent; the extracting technology is simple, the other additives or components are not contained, the safety, efficiency, non-poisonous, green and environment-friendly effects and the like are realized.

Description

technical field [0001] The invention belongs to the field of application of essential oils, and relates to a quaternaria essential oil, a preparation method thereof and an inhibitory effect on food-borne pathogenic bacteria, and in particular to the application of siqua orange essential oil in the fields of food preservation and fresh-keeping of fruits and vegetables. Background technique [0002] Food safety is a global public health problem. According to WHO data in 2016, about 420,000 people die each year due to food-borne diseases. Studies have shown that food-borne pathogens are the main cause of disease and even death. For example, Listeria monocytogenes can cause severe food poisoning, and then lead to sepsis, meningitis and even death. At the same time, the negative effects such as residues and drug resistance caused by the abuse of chemically synthesized preservatives also directly threaten human health. Therefore it is imminent to find safe and effective food pres...

Claims

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Application Information

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IPC IPC(8): A23L3/3472B01D11/02
CPCA23L3/3472A23V2002/00B01D11/02B01D2011/005A23V2200/10A23V2250/21
Inventor 张岩张彩虹雷蕊邓镇涛何欢胡云
Owner ZUNYI MEDICAL UNIVERSITY
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